I Sushi Premium Sushi Rice 5kg

Product Information

Sushi rice is cooked using an absorption method, meaning that you'll need to measure both the rice and water and cook it with a lid on for a set amount of time. Japanese-style short-grain white rice: This uniquely sticky, plump and firm-textured variety of rice is essential for making good sushi rice! But if you would like to cool the rice extra-quickly, transfer the rice to a large baking sheet once it has finished cooking and drizzle the sushi vinegar evenly on top. I found that using the frozen wild caught salmon and tuna at BJ’s or Sam’s is a really good alternative.

Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. The main goal here is to cook the rice al dente (it should be firm but not crunchy) and to try not to mash the sticky rice as you stir it (hence the gentle slicing/folding method, instead of just stirring in circles).Stovetop Instructions: Briefly stir together the rice and water (I recommend using 2 1/4 cups water for this method) in a large saucepan, place the kombu on top of the rice, then cover the saucepan with a tight-fitting lid. Sushi rice is often served with a variety of toppings, such as raw fish, vegetables, and seaweed it is also used to make a variety of other dishes, such as chirashi sushi, nigiri, sashimi, maki, inarizushi, and oshizushi.

Rice Cooker Instructions: Briefly stir the rice and water together in the bowl of a rice cooker, then place the kombu on top of the rice. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. But the stovetop method will work well too — just note that gas and electric stoves can make a difference in cook time, so double-check that your rice is tender before removing it from the heat. You sushi rice is ready for you to transform it into tasty little rolls, with seaweed, avocado or salmon! Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes.

uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop. During the recent pandemic I found it difficult to get hold of pudding rice so I thought I’d give this a go and I will never look back!

Bring to a boil, then reduce the heat and cook, covered, until the rice is tender and all the water has been absorbed. Zwar werden nicht alle Reissorten unter Wasser angebaut – aber Unkraut und Schädlinge haben nicht so viel Lust auf nasse Wurzeln und Füße. I noticed there is a lot of starch dust in it when washing, however you obviously wash your rice so that is not an issue. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Kombu (optional): If you would like to add some traditional umami flavor to your sushi rice, feel free to add a small sheet of kombu (dried seaweed) to the pot while your rice cooks.Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site. But if you would like to make your sushi rice the traditional Japanese way, I have included options below for how to use a wooden hangiri, rice paddle and a fan to fold and cool your sushi. The rice used to make sushi is short-grain, but a specific type that has a unique flavour to other short-grained rice and behaves differently when cooked. But after trying that out a few times, we honestly didn’t notice that the extra soaking made that significant of a difference, so I usually skip it and just cook the rice immediately after rinsing. But what exactly is the difference between sushi rice and risotto rice, white and brown basmati rice, pudding rice and jasmine rice?

I moved from Japan 10 years ago and have been using pudding rice from the supermarket whenever I want to eat Japanese sticky rice. Impart a more savoury flavour by adding a small sheet of kombu (dried seaweed) to the rice while it cooks, or sub in some quinoa or other grains for rice once you become familiar with the cooking technique. Is the rice uncooked and you put the kombu or is the rice about to finish the cooking process then you put the kombu?

Cooked in the rice cooker it turned out perfectly, not quite as sticky as white sushi rice but a lovely nutty flavour, yet to be tested on the grand children. Cover and pressure cook on high for 5 minutes, followed by a 10 minute natural release, followed by a quick release. Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender. It's cooked short-grain white rice combined with rice vinegar and other ingredients, cooled completely, and then used to make sushi rolls. Actual product packaging and materials may contain more and/or different information than that shown on our web site.